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Is red wine good for you? And if so, why? How much? And what are
the actual benefits? This addition to the SpringerBriefs in Cell
Biology series thoroughly but succinctly answers these questions.
It covers the biochemistry, health benefits and therapeutic
potential of wine grapes. It begins with an overview of phytoalexin
production in Vitis vinifera (Common Grape Vine), detailing the
relationship of resveratrol to analogues such as pterostilbene,
piceid and the viniferins (resveratrol oligomers). The discussion
then turns to the hundreds of reports linking resveratrol and
related grape vine polyphenols to various beneficial health effects
especially cardio- and cerebro- vascular, metabolic,
anti-inflammatory and more. Also addressed are the numerous
intracellular mechanisms that have been shown to mediate the
effects of these compounds in mammalian cells and tissues. Finally,
the authors discuss aspects of polyphenol bioavailability and how
this will influence choices taken for delivering these compounds as
nutritional supplements. A brief chapter containing general
conclusions and prospectus rounds out the information. ai
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